Steamed Mussels with Tomato Sauce & Feta
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
onions
finely chopped |
|
| 1 | medium |
garlic cloves
peeled, minced |
*
|
| ¾ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
oregano
crushed |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
salt
|
|
| 28 | ounces |
tomatoes
peeled, diced |
|
| 1 | cup |
water
|
|
| 1 | pound |
mussels
washed, beards removed |
|
| 2 | cups |
pasta, rotelle (wagon wheel)
|
*
|
| ½ | cup |
parsley leaves
finely chopped |
|
| ¾ | cup |
feta cheese
crumbled |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 1 | medium |
garlic cloves
peeled, minced |
*
|
| 177 | ml |
white wine
dry |
*
|
| 5 | ml |
oregano
crushed |
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
salt
|
|
| 809.2 | ml/g |
tomatoes
peeled, diced |
|
| 237 | ml |
water
|
|
| 453.6 | g |
mussels
washed, beards removed |
|
| 473 | ml |
pasta, rotelle (wagon wheel)
|
*
|
| 118 | ml |
parsley leaves
finely chopped |
|
| 177 | ml |
feta cheese
crumbled |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Heat the oil in a large pot over medium heat.
Add the onion and garlic, sauté 5 minutes.
Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes.
Stir in the undrained tomatoes and water.
Bring to a boil, reduce the heat and simmer 15 minutes.
Bring a large pot of water to a boil for the pasta.
Prepare the mussels.
Place on steamer rack and place over pot.
Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open).
Cook the pasta in the boiling water according to package directions; drain.
Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste.
Transfer to plates or large shallow bowls and sprinkle with feta cheese.
Put mussels on top and serve.
